Restaurant Recipes
Grand Hotel Shrimp a la Grand
Yield: 4 servings
Ingredients
- 3 teaspoons olive oil
- 20 medium shrimp, peeled and deveined
- 2 diced shallots
- 1 tablespoon diced pickled ginger
- 3 tablespoons green peppercorns packed in brine, drained
- 1 clove garlic, diced
- Salt and pepper to taste
- 1/3 cup anise or any licorice-flavored liqueur
- 1 cup heavy cream
- 1/2 cup sour cream
Instructions
- In a large skillet, heat the olive oil. Add the shrimp and sauté for 1 1/2 to 2 minutes per side, or until they are just turning opaque.
- Remove the shrimp from the pan and keep warm.
- Into the same skillet, add the shallots, ginger and peppercorns.
- When the shallots are translucent, add the garlic, salt and pepper to taste.
- Quickly pour in the anise to deglaze the pan.
- Stir in the heavy cream and sour cream. When it begins to heat, reduce the heat to low and allow the sauce to thicken.
- Once the sauce has thickened, add the shrimp to the skillet and stir to coat with the sauce.
- Serve over cooked wild rice that has been sautéed with dried cherries, basil and roasted pecans.
Nutrition
353 calories (59% from fat), 23 grams fat (12 grams sat. fat), 5 grams carbohydrate, 30 grams protein, 829 mg sodium, 270 mg cholesterol, 132 mg calcium, 0 grams fiber
Attribution
Chef Hans Burtscher of the Grand Hotel - Mackinac Island, Michigan - Detroit Free Press 6/14/00